Directions

1. Bring chilies and water to a boil in a small saucepan for 5 minutes then leave to soak until soft.
2. Drain chilies reserving liquid.
3. Bake almonds in a 300˚F (150˚C) oven for about 20 minutes or until lightly browned.
4. Dry tortilla in oven until no longer soft. Once dried, fry tortilla in skillet with oil until golden brown
5. Toast sesame seeds, anise seeds and coriander seeds in a dry skillet until golden brown.
6. Add raisins in same oil for 2 minutes.
7. Add the drained chilies, seeds, nuts crumbed tortilla and all remaining spices to a blender along with 1 cup of reserved chili liquid and puree.
8. Add stock and continue to blend until it reaches sauce consistency. Transfer to a saucepan and gently heat.
9. Add chocolate and continue to heat until the chocolate is melted.

1. Sauté onions and garlic in a separate pot.
2. Add shredded turkey and enough sauce to cover.

1. Serve turkey in tacos with lettuce, cheese and salsa. Remaining sauce can be frozen for later use.